Our wonderful late summer days have suddenly deserted us, judging by the steady sound of the rain, thudding on our new extension rooftop just under our bedroom window. Waking early, at 5.00am, I lay there, my mind racing as usual, then I thought “What shall we have for lunch today?”
Remembering what a wonderful mix of vegetables I had bought from a shopping expedition at my favourite Waitrose shop in Willerby, (using my special money-saving coupons), my mind trawled through the list: Leeks, Fennel, Carrots, Cavolo Nero, Parsnips, Butternut Squash …… now … wait a minute … did I buy Butternut Squash or did I imagine it? … no… I did buy it. Hurrah!
Next stop, have a look for interesting soups using the magical vegetable. And I found one, perfect for a chilly, and very damp, by the sound of it, Autumn day. I’m really looking forward to lunchtime now!
That’s it. I’m going to cook the Butternut Squash with Chilli & Creme Fraiche recipe for our lunch. Only 15 minutes preparation, and 50 minutes in the oven and pan, so it would make sense to make double the amount and freeze some. That’s definitely what I’ll be doing today.
Butternut Squash Soup with Chilli & Creme Fraiche Recipe
This recipe for Butternut Squash Soup with Chilli and Creme Fraiche sounds and looks like a lovely warming soup, perfect for what appears to be the first day of winter in East Yorkshire. And with the use of Vegetable stock, is not too full of fat, so perfect for us folk watching our weight. The recipe is taken from the brilliant BBC Good Food site,
- 1 butternut squash, about 1kg, peeled and deeseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock (can be from a cube)
- 4 tbsp creme fraiche, plus more to serve
- Heat oven to 200C/180Cfan/gas6.
- Cut the squash into large cubes, about 4cm/1 1/2inch across, then toss into a large roasting tin with half the olive oil. Roast for 30 mins, turning the cubes once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and three-quarters of the chilli.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and the creme fraiche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidizer and blitz it in batches.
- Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of creme fraiche and a scattering of the remaining chopped chilli.
So that’s what Erik and myself will be having for our lunch today. I may go a little bit easy on the scattered chilli – as I’ve always said to Grandson Jacob “You can always add a little bit more, but you can’t take it away!”
When Autumn comes to East Yorkshire, I almost rejoice. Soups, for me, are the chance to use up some of our own Kitchen Garden produce – OK, I’ll admit it – Our Butternut Squash plant turned out to be a Courgette plant, and as I had a hankering to make Butternut Squash soup of some kind, I just had to buy one from Waitrose. But next year, I hope the Kitchen Garden will be fully up and running, so I will be thrilled to use my own Squash for Soup.
Hope you enjoy this warming Butternut Squash with Chilli and Creme Fraiche Soup. More soups to come, now the weather has changed. Keep watching!